• -6-6-6-@lemmygrad.mlEnglish
    7·
    1 day ago

    Reading it over, that’s actually insane. I’m surprised this hasn’t been done already!

    If it’s anything like yeast and “4000” times more efficient than soy…doesn’t that mean you could set up controlled grows and have a steady back-up supply of food? Is it sensitive to temperatures and such? Like can I just grow this in a closet?

  • The_Walkening [none/use name]@hexbear.netEnglish
    27·
    3 days ago

    For example, a yeast protein factory occupying an area of 10 hectares can produce 100,000 tonnes of high-quality yeast protein annually, equivalent to the soy protein produced on approximately 40,000 hectares of land.

    soypoint-1 My God, they’ve finally done it.

    It’s over 4000 times more powerful than soy! soypoint-2

  • SugandeseDelegation@lemmygrad.mlEnglish
    11·
    2 days ago

    This is an amazing achievement. It would be interesting to see if this yeast protein can be used to feed humans directly as well, that would be even better

    • ☆ Yσɠƚԋσʂ ☆@lemmygrad.mlOP
      12·
      2 days ago

      I find the idea of using microorganisms to do farming kind of fascinating honestly. You can produce a lot of different chemicals this way, and potentially make kinds of food requiring very little space.

      • SugandeseDelegation@lemmygrad.mlEnglish
        7·
        1 day ago

        Yeah, if these turn out to be feasible and healthy, we could potentially produce at least an order of magnitude more food with a fraction of the climate impact. Mycoproteins are already quite widely available as meat substitutes and are cultivated in vats. I don’t know what’s the consensus on health impact though, presumably it can’t be too bad

    • Comprehensive49@lemmygrad.ml
      4·
      23 hours ago

      Not really. This falls under CO2 utilization, which converts waste CO2 into more useful stuff. Because cows/pigs eat the yeast protein, and we eat the cows/pigs and burn them as calories, we re-release the CO2 in our breath.

      This tech is better classed as precision fermentation, and unfortunately has little to do with fighting climate change.

      • REEEEvolution@lemmygrad.ml
        1·
        17 hours ago

        Indirectly it has to do with ficghting climate chahnge tho. The utilized CO2 stems from heavy industry, meaning heavy industry can now double as supplier for the basics of food production. As the resulting yeast is much more efficient per hectare than soy, this means less deforestation for soy fields. Meaning the CO2 bound in the forests stays right there. Less CO2 emissions, fuck yeah!

    • 201dberg@lemmygrad.ml
      20·
      3 days ago

      Came in here like
      “If someone hasn’t made a " holy fuck, China isn’t going to just save us from climate change, they area going to fucking EAT climate change” joke, I am gonna be real sad… Then make one."
      So, thanks comrade.